Advances in the Development of Functional Foods from Buckwheat

@article{Li2001AdvancesIT,
  title={Advances in the Development of Functional Foods from Buckwheat},
  author={S. Q. Li and Q. Zhang},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2001},
  volume={41},
  pages={451 - 464}
}
  • S. Q. Li, Q. Zhang
  • Published 2001
  • Biology, Medicine
  • Critical Reviews in Food Science and Nutrition
Referee: Dr. Fu-hung Hsieh, Bilogical/Agric Engineering, Room 248 Agricultural Eng., University of Missouri, Columbus, MO 65211. Buckwheat originated in North or East Asia and is widely adapted in North America. It has been grown since at least 1000 BC in China. It has very strong adaptability to adverse environments with a very short growing span. Many varieties are growing around the world, but mainly in the north hemisphere. Currently the most common buckwheat spice is Fagopyrum esculentum… Expand
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Analyzing Problems and Prospects of Buckwheat Cultivation in India
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Biochemical and Technological Properties of Buckwheat Grains
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Biochemical Properties of Common and Tartary Buckwheat: Centered with Buckwheat Proteomics
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Samples of buckwheat from four cultivars grown at three locations in western Canada for 4 years were used to study the effect of cultivar, location, and growing season on the flavonoid content andExpand
Effect of processing on the flavonoid content in buckwheat (Fagopyrum esculentum Möench) grain.
TLDR
Dehulling the grain by using different temperature regimes resulted in drastic reductions of the total flavonoid concentration in the grain (by 75% of the control) and smaller but significant reduction in the hulls. Expand
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Fagopyrum esculentum (aesculentum) Moench. commonly called buckwheat, belongs to the family Polygonaceae and was formerly named Fagopyrum sagittatum Gilib. or Polygonum fagopyrum L. (Wallis 1960).Expand
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TLDR
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Three kinds of proteins (BA-1, BA-2 and BA-3) allergenic to the IgE antibody of allergenic individuals were isolated from buckwheat seeds. These three proteins were essentially homogeneous as judgedExpand
Some metabolic aspects of the hypocholesterolemic effect of soybean protein in rats fed a cholesterol-free diet.
TLDR
A series of experiments carried out to elucidate the possible mechanism by which soybean protein isolate produces a lower level of plasma cholesterol than casein in rats fed a cholesterol-free diet found that casein-induced increase in the level of cholesterol was attributed to an increase in high density lipoprotein (HDL)-cholesterol. Expand
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